general manager

hospitality team member

chef

sous chef

Shepherd-Neame

I would arrive at the hotel at 06:00 a.m., 
I would check the maintenance log & plan tasks for the day.
I would go to the paint store.
I would add new materials to the paint store.
I would select the tools for the first task.
I would transport the tools to the first working area.
I would undertake the task at the first working area.
Tasks include: 
Painting.
Degreasing a skirting board in preparation for painting; degreasing a wall area in preparation for painting; cleaning a wall area with a diluted chemical; painting an area of skirting board; painting a door; painting an area of wall; painting an area of ceiling; inspecting the paintwork. 
Cellar Keeping.
Cleaning kegs with antibacterial solution; emptying & cleaning the ice machine.
Electrical Work.
Refitting a wall light; changing a light bulb; replacing a down lighter; repairing a faulty chandelier.
Plumbing.
Replacing a fill valve in a lavatory cistern; replacing a lavatory seat. inspecting tile grout; cleaning tile grout.   
Stonemasonry.
Jet washing an area of wall; jet washing an area of patio. 
Furniture Removal & Furniture Care. 
Removing & replacing wall mirrors; jet washing a set of patio furniture; oiling a wooden patio furniture set; 
Joinery.
Inspecting a door frame; inspecting a door; removing & refitting a door; repairing a faulty door handle. 
Building Inspection.
Inspecting a roof for leaks. 
Audio-visual Installation.
Remounting a projector screen; replacing a wall mounted television.
Having completed the first task,
I would transport the tools to the paint store.
I would clean the tools.
I would check the maintenance log & select the next task.
I would select the tools for the next task.
I would transport the tools to the working area.
I would undertake the task at the working area.
I would transport the tools to the paint store.
I would clean the tools.
I would check the maintenance log & plan any material purchases.
I would finish at approximately 12:00 noon.

Former night porter in Royal Albion, Broadstairs. 14 months and glad to be moving on. Only thing that made it bearable for this long were some fellow staff members. If you make it past 6 months, then fair play to you. Under staffed front of house, especially in the summer.

Have worked a ridiculous amount of weekends, even though this is a part time job and there are typically 3 porters. You won't see your rota for the next month till the 28th, 29th of the month, but yet you are supposed to book your paid/unpaid holiday a month in advance. 

Online training is tedious, seems orientated to protect the company from a law suit. You don't really learn the nuts and bolts till you get stuck in, ask people and learn for yourself. 

Management was terrible. Preferential treatment at managers will. Treated like another number, easily replaced. Never seen such a high staff turnover. I'm the 3rd person to leave or hand in notice this last week, its only Wednesday. 

You will probably find a bunch of happy managers and executives praising this company, that shouldn't surprise you as their performance bonuses come off the back of your sweat and blood. 

On the plus side you do get to meet a lot of people which is always interesting and most of the front of house staff, kitchen staff are cool.

What is the best part of working at the company?
The friendliness and comradery of the Front of House staff (excluding management).

What is the most stressful part about working at the company?
The way the place is ran is a fiesta. Spontaneous changes from higher ups that don't understand how this industry works. Management creating asinine rules on one shift that vanish on the next. It is impossible to find your place and feel comfortable.

What is the work environment and culture like at the company?
Abysmal. There is 0 work/life balance. Expect to be regularly scheduled for an 11pm finish one day and an 8am start the next. If you are good at your job then you will be rota'd for 95% of the weekends.

The work environment itself is incredibly toxic. Management do not offer praise, feedback or even assistance when things are very obviously busy and stressful. 

The Front of House staff are all friendly, however. That is the only positive. Nobody wants to be there, and they are united in that fact and work well together despite everything else around them.

What is a typical day like for you at the company?
Stressful, anxiety inducing and depressing. The occasional laugh with co-workers did not balance out the shear mental strain that working under this company caused.

Managers run as a theme and I think are a lot of what lets the company down. Sometimes they were very nice and respectful whereas other times, and more often, you would be sworn at, disrespected and treated like a number/ a disposable human being - Both in private and in front of customers and other staff.
Little communication between them as it seems to be one rule from one and another rule from someone else. 
Training was not given but you are expected to know.
The other staff made the job worth it, we all worked together as a team and had fun while doing it. I loved the actual place of work itself, it has a lot of potential, pay was minimum wage but what do you expect for hospitality, and many of the regulars made it a joy to go in some evenings. 
If you can put up with the managerial side of things or just want work for a short time, then this may be okay for you, but i'd never work for Shepherd Neame again, and i wouldn't recommend you ever do.

Worked for this company for 2 years, working for sheps on a salary is a big no no. Do an extra hours for free, do an extra day and ask to be paid and are told "can it wait for next month?". This company is very money focused doesnt care about its staff unless they are benefiting them. Senior management (area manager) has such low morales. Nice to you when they need you, my last shift the area manager came in completely blanked me treated me like I didn't exist. I suppose I wasnt useful anymore. Worked Christmas for no extra pay, got nothing out of it not even a staff party or drink as a thank you. No work life balance expected to work 48 hours even though no food between 3 and 6 so meant to get the hours you had to work splits every shift the one good thing myself and head chef got was a 4 o'clock finish on a Sunday but the area manager soon took that away so I was working 5 splits a week. Shame really as the actual team was amazing.

Stay away from Shepherd Neame at all costs if you are looking to venture into the hospitality industry. Like all breweries and property investment companies, they will only bleed you dry. Expensive weekly rent for run down sites and compulsory purchase of their extortionate products. Some 30-40% more expensive than buying freely from outlets such as Drink Warehouse UK. This makes it impossible for you to earn a living while you work yourself into the ground but conveniently lining their pockets. Management leaves a lot to be desired, no experience or real knowledge of their sites or your clientele apart the odd occasional visit. Only happy to help if site is lucrative but not so if the site is struggling! Their cheaper sites are struggling due to the fact that their is no business there. Though they are happy to keep letting tenants waste their own money on such sites.

Typical day would be turn up at 10am start prepping (mainly portioning as mostly store bought) then run your section for the day and close down .. shifts ranged from splits to afds .   I did not learn a lot from this job there the sort of company that look at team members like monkeys and use and exploit.   Management were not good . Everyone knows Shepherd Neame pay nmw in most of there stores from kp to sous anyway . Hardest parts of the job I would say we’re doing a close then breakfast  finishing at 12pm and starting again 6:30 am.  The most enjoyable part was the team , I met some really nice people . There also a company of false promises they’ll promise guaranteed hours pay rises promotions ( personal to would just trust your contracted hours and title when you start

At Shepherd Neame I have been assisting the marketing department on various events from; preparing the bars, ordering and delivering the alcohol and roistering staff to working behind the bar myself. I have worked on numerous different occasions including Kent County Show for the last 2 years, Twickenham Rugby 2013 & 2014, The Dorchester Hotel, and the Great British Beer Festival 2013 this shows I have experience working within the company. It also means that I have worked at a manner of events and have become very versatile, able to adapt to different roles, apply myself to each individual job with fresh eyes and able to rely on my experiences to solve any challenges as they occur.

My role as a GM is not easy in general... however working for a company that is corporate and big but gives autonomy to its managers is so incredibly refreshing! I know most of the team in the support centre by name and have met most personally as well. I am given the opportunity to develop my business as I see fit whilst still maintaining the normal constraints from big businesses, we are able to create our own brand within our pubs with support and I have had more opportunities with sheps in a short time than I have had with other companies over years it is very engaging. Highly recommend!

Honestly with struggles with mental health and disabilities, I have always struggled to find a job where I'm treated fairly and or happy, until I found my commis Chef apprenticeship here at shepherd neme. I have never been happier, and I have never loved a job more than being where I am today, the staff are understanding of absolutely everything I need for my health and for me to succeed, they take on board my struggle to learn as well as others due to my autism. So they take their time to teach me in a way that works for me and me only. They are supportive, inclusive, friendly and just make me feel like family. And it makes me want to cry that I finally love a job and want to succeed in life and dont feel different or stupid, or miserable. 

Top Job Titles	Average salary
General manager 3 salaries reported	£37,067 per year
Hospitality team member 4 salaries reported	£18,768 per year
Chef 1 salary reported	£20,550 per year
Sous chef 1 salary reported	£27,853 per year

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